The plate really complements the dish. It gives the food a homey, warm feel. I really like it.
Equivalent-Issue-701 on
I really like the composition here.
I would advise against using a crumb like that on your dish however. I have never seen a plate truly complimented by having an non uniform crumb like that around the rim. I worry that it would interrupt the silky texture of the risotto.
Could you have introduced these flavours in a oil or pearl of some kind?
Otherwise the rest of the dish looks great!
Jackiedraper on
Simple and elegant. I’d do without those crumbs though.
thenickdyer on
I find the plate distracting, personally. The risotto looks a bit tight; it should barely hold its shape but run when you tap the plate. Perhaps put the crumbs over the risso before the fish. Final thought, be careful about putting too much garnish on top of crispy fish as you spent all that time to get it nice, it’s a shame if the garnish gets it soggy. Good first steps and with a lil fine tuning, this could be gorgeous.
tdrr12 on
I like the plate. I don’t know the purpose of the saffran threads on top, they don’t taste particularly great on their own. I also think the risotto could be smoothed out a bit — my method is to hold the plate in one hand and hit it from the bottom a few times with my other hand.
I’d skip the micros or tuck them under the fish, which should have a nice crust.
ChefPneuma on
Looks nice!
Risotto looks too tight. I’d loosen it up some. Color isn’t great either…maybe add a pea purée (which you can also add some parsley and spinach for color) near the end to help pop. Maybe some blanched peas in the risotto for texture, flavor and color as well.
I’d lose the micros and come up with another garnish.
6 Comments
The plate really complements the dish. It gives the food a homey, warm feel. I really like it.
I really like the composition here.
I would advise against using a crumb like that on your dish however. I have never seen a plate truly complimented by having an non uniform crumb like that around the rim. I worry that it would interrupt the silky texture of the risotto.
Could you have introduced these flavours in a oil or pearl of some kind?
Otherwise the rest of the dish looks great!
Simple and elegant. I’d do without those crumbs though.
I find the plate distracting, personally. The risotto looks a bit tight; it should barely hold its shape but run when you tap the plate. Perhaps put the crumbs over the risso before the fish. Final thought, be careful about putting too much garnish on top of crispy fish as you spent all that time to get it nice, it’s a shame if the garnish gets it soggy. Good first steps and with a lil fine tuning, this could be gorgeous.
I like the plate. I don’t know the purpose of the saffran threads on top, they don’t taste particularly great on their own. I also think the risotto could be smoothed out a bit — my method is to hold the plate in one hand and hit it from the bottom a few times with my other hand.
I’d skip the micros or tuck them under the fish, which should have a nice crust.
Looks nice!
Risotto looks too tight. I’d loosen it up some. Color isn’t great either…maybe add a pea purée (which you can also add some parsley and spinach for color) near the end to help pop. Maybe some blanched peas in the risotto for texture, flavor and color as well.
I’d lose the micros and come up with another garnish.
Overall nice work!